Wednesday, 16 June 2010

Pineapple upside down cake

You will need:
100g self raising flour
100g unsalted butter
100g caster sugar
1 tin pineapple rings in juice
2 or 3 tsp dark brown sugar
2 large free range eggs
2 tsp ground ginger
1 tsp cochineal
8” cake tin

1. Cream the butter and sugar
2. Beat the eggs lightly, then stir into the creamed butter and sugar
3. Add the cochineal and stir until mixture turns deep pink
4. Sift the flour into the mixture and stir until combined
5. Open the pineapple rings and set four aside along with about 4 tsps of juice (eat the rest and drink the juice, it’s nice with vodka straight from the freezer!)
6. Put the juice in the cake tin, and sprinkle on the brown sugar, then arrange the rings prettily
7. Cover the pineapple rings with the mixture and smooth over, put in a moderate oven (200 degrees - gas mark 5) for about 30-40 minutes
8. Take the cake from the oven and leave to cool on a wire rack
9. Serve warm with cold cream or *custard, will keep in an airtight container for a day or two

*Please follow the custard rules. They are as follows:
Cold dessert = hot custard
Hot dessert = cold custard
Anything else is just wrong

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